Description
This creamy, cheesy one-pot dish combines tender shrimp with delicate orzo pasta, all coated in a rich Parmesan sauce. It’s perfect for a cozy weeknight dinner, a family gathering, or any time you want a flavorful, fuss-free meal. Inspired by classic Italian seafood pasta, this recipe brings gourmet flavors to your kitchen without hours of prep.
Ingredients
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1 pound (450g) large shrimp, peeled and deveined
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1 cup (170g) orzo pasta
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3 tablespoons unsalted butter
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 small onion, finely chopped
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3 cups (720ml) chicken or vegetable broth
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1 cup (240ml) heavy cream
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1/2 cup (50g) grated Parmesan cheese
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1/2 teaspoon red pepper flakes (optional)
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Salt and black pepper, to taste
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh lemon juice
Instructions
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Pat the shrimp dry and season lightly with salt and black pepper. Set aside.
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In a large skillet or deep saucepan, heat olive oil and butter over medium heat. Add the onion and cook 2-3 minutes until translucent. Add garlic and red pepper flakes (if using), cooking 30 seconds more.
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Add the orzo to the pan, stirring constantly for 1-2 minutes to toast slightly.
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Pour in the broth and bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
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Push the orzo to the sides of the pan and add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque.
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Lower the heat and stir in heavy cream and Parmesan cheese until creamy and smooth.
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Add lemon juice, parsley, and adjust salt and pepper. Stir gently to combine.
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Serve immediately, garnished with extra Parmesan or parsley if desired.
Notes
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Ensure shrimp is fully thawed and patted dry for best results.
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Small pasta shapes like couscous or shells can be used if orzo is unavailable.
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For a dairy-free version, substitute butter with olive oil, cream with coconut or plant-based cream, and Parmesan with vegan cheese.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes